This recipe is another classic from the Crown of Life Cookbook. Is it just me, or do you have a collection of church cookbooks, too? Please say it’s not just me. There are a wealth of good recipes to be found because church ladies know how to cook!
This recipe comes from the kitchen of Rosalie Nichelson. It’s a simple but delicious recipe. I love shortbread but topped with a fudge like chocolate? It’s wonderful. I have yet to find another shortbread recipe quite like this one.
If you (or your kids) aren’t a fan of almonds, you can leave off the sliced almonds from the top. They are just as delicious! The actual almond flavor comes from the almond extract that is in the bars already.
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1 cup butter, softened
1/2 cup powdered sugar
1 1/4 cup flour
2 cups (12 ounce package) semi sweet chocolate chips
1 can (14 ounce) sweetened condensed milk
1 teaspoon almond extract
Preheat the oven to 350 degrees. Grease a 9 by 13 baking pan.
Cream butter and sugar with a mixer, until fluffy. Mix in flour.
With floured hands, press the shortbread mixer into prepared pan. The shortbread will be sticky so coat your hands in flavor – repeatedly. Bake 20 minutes or until lightly browned.
While the shortbread is baking, combine chocolate chips and sweetened condensed milk in a heavy saucepan. Melt over low heat, stirring constantly until chips are melted. Stir in almond extract. This is the secret ingredient that makes the recipe.
Pour chocolate over shortbread. Spread evenly with a spatula.
Sprinkle with almonds, pressing them down firmly so they stay in the chocolate. If you don’t like almonds, you can omit this step. The true almond flavor comes from the extract.
Refrigerate 3 hours or until firm. Cut into bars. Store at room temperature.
Depending on size of bars, this recipe makes anywhere from 24 to 36 almond shortbread bars.